Aw yeah, this “cheesy” vegan queso recipe is out of this world! Potatoes, nutritional yeast, and all the delicious spices make this one-of-a-kind vegan recipe your new favorite snack.

It’s hard to believe vegan queso even exists; after all, queso it literally 99% cheese. But hey, times are changing and I’m okay with it!

Lots of vegan quesos are made up from cashews but with lots of nut allergies out there, cashews are not always the best substitute.

So what does this vegan queso recipe use instead?


Yup you read that right. If potatoes can be queso, you can be anything in life, my friend!

ingredients for vegan queso on white background with wood board

Ingredients in vegan queso:

Besides potato, this recipe requires:

  • Olive oil (can substitute with another neutral oil)
  • Apple cider vinegar
  • Nutritional yeast (for that cheesy flavor)
  • Almond milk
  • Garlic
  • Salsa
  • Seasonings

With most these ingredients being pantry essentials, this recipe can always be a quick snack option.

hand adding salt to pot of potatoes

How to make vegan queso:

Start by boiling the potatoes. Salting the water is critical in the step as it brings in the flavor. Once potatoes are fulling cooked, add them to a food processor along with the other ingredients. Blend until smooth and voila!

instructions on how to make vegan queso

What is nutritional yeast?

Lets talk about nutritional yeast for a sec as it is the primary ingredient in vegan queso. It’s a natural, inactive yeast (so different from the yeast in bread). Nutritional yeast has a cheesy flavor and is used in many savory vegan recipes – including this queso!

vegan queso in food processor

What to eat with vegan queso:

My favorite way is simply with tortilla chips, but there’s so many ways to enjoy this queso dip:

  • Make a great companion for tacos.
  • Use it to make nachos! Lather a pile of tortilla chips with queso and top with all the nacho fixings.
  • Top it over a bowl of rice and beans and add some veggies for an easy and healthy meal.
  • Have it in a taco salad!

dairy free queso dip on wood board with tortilla chips

Troubleshooting tips:

If your vegan queso doesn’t look like the pictures, don’t fret! This recipe is very forgiving meaning minor tweaks can improve your queso.

Queso is too thin? Try adding a little bit of nutritional yeast or 1 teaspoon of corn starch.

Queso is too thick? Add a little bit of olive oil or almond milk to thin out.

How long does vegan queso last?

About 5-7 days in the fridge. Just warm it up in the microwave when you want to eat it!

hand dipping tortilla chip in vegan queso dip on wood board and white background

If you tried this vegan queso recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this vegan dip, you’ll LOVE:
How to Make the Best Hummus
Roasted Red Pepper Hummus

hand dipping tortilla chip in vegan queso dip.

The Best Vegan Queso {Cashew-Free!}

This delicious queso recipe is nut-free, dairy-free, and gluten-free! Potatoes, nutritional yeast, and all the delicious spices make this one-of-a-kind vegan recipe your new favorite snack.
5 from 7 votes
Print Pin Rate
Course: Appetizer, Condiment, Snack
Cuisine: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Keyword: best vegan queso, cheesy queso no dairy, dairy free cheese dip, party appetizer recipe vegan, vegan questo without nuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 128kcal
Author: Amanda


  • 1 medium russet potato cubed (about 1-1/2 cups)
  • 1 Tablespoon salt
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons salsa
  • 1/3 cup almond milk or any other plant-based milk (oat, soy, cashew are good options)
  • 2-3 garlic cloves peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika


  • Add potatoes to a pot and fill with water until potatoes are covered. Add 1 Tablespoon of salt and bring to boil.
  • Reduce heat and let simmer until potatoes are cooked through. To check for doneness, a fork should pierce through a potato with ease.
  • Strain potatoes and add to the food processor. Add olive oil, apple cider vinegar, nutritional yeast, salsa, almond milk, garlic cloves, cumin, chili powder, and paprika to the blender and blend until completely smooth. Taste and adjust seasonings (I add about 1 teaspoon of salt!)
  • Serve warm with tortilla chips. Leftovers keep for about 5-7 days in the fridge.



Homemade vegan queso will keep well for about 5-7 days in the fridge, stored in an airtight container. Just warm it up in the microwave when you want to eat it!


Serving: 1serving (about 1/4 recipe) | Calories: 128kcal | Carbohydrates: 13.1g | Protein: 3.8g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 63mg | Potassium: 399mg | Fiber: 2.9g | Sugar: 0.8g | Calcium: 30mg | Iron: 1.8mg

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